Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

large handful coriander or parsley and flatbread, to serve

Method

Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.

Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Recipe Tip

Spicing it up

Spice it up further with a spoonful of
harissa paste. Curry lovers can swap the cumin for
1 tsp of garam marsala. Or for a more hearty dish, fry 4 sliced chorizo
sausages along with the onions and celery.

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Comments, questions and tips

I have just used this soup recipe for the second time and my guests absolutely loved it! They asked me to email them the recipe. I used Ras el Hanout spice instead of cumin to give it a bit more flavour. I also added some red lentils too to make the soup thicker. I also used frozen mixed veg instead of the broad beans as I am not a fan of them. Would definitely recommend this recipe and I am sure that I will make this again soon! Was a fantastic recipe for my friend who is a vegan too!

Brad Walden

11th Jul, 2017

1.3

Very disappointed. Not unpleasant but found the soup very dull and lacking flavour.

natashaadey

4th Jul, 2017

3.8

Made this soup for lunch and was so delicious. I created a slight variation using a tin of green lentils instead of frozen broad beans and added a fresh clove of garlic to the fried onions at the start. I too had to blitz the soup a little to make it less of a stew. This recipe also tastes amazing if you crumble some feta cheese on top to serve. Overall very tasty and will be making again.

Shirley Valentine

18th Jan, 2017

3.8

Just made this for dinner to warm us up on a chilly evening. Very nice although the overall flavour coming through was cumin so next time will half it. I'll also blitz it once the soup has thickened slightly (before adding chickpeas) as I prefer a smoother/thicker soup.
I also found it took double the amount of time to cook (approx 20-30 mins) as after 10 it was watery and the onions/celery still had a slight crunch even though I cooked them for stated time beforehand. Didn't have broad beans but didn't miss them.
Cooked weight was approx 1kg overall which made 3 decent portions, but my other half is a fairly big eater so would probably make the stated 4. Will make again but with alterations mentioned.

Sean Gough

15th Jan, 2017

5.05

Really good. I couldn't find the frozen broad beans locally so used butterbeans instead and added fresh garlic and a small amount of fresh chilli as well - truly delicious. If I were cooking again (and I will), then I think I would reduce it down a touch more to thicken the soup.

Jennifer Lucy

9th Jan, 2017

5.05

I've made this twice now and it's lovely. I couldn't get tinned toms with garlic this time so used plain, but added a crushed clove of garlic at the same time as the cumin. I also used tinned broad beans and stirred in a bunch of chopped coriander at the end. This has made me 4 great portions of soup for my 5:2 diet which cook from frozen easily in the microwave. Thanks for such a tasty, healthy and valuable recipe.

neilb123

20th Dec, 2016

A wonderful base for your own creation. We found the basic recipe a little 'thin' so we added a touch of garlic, ginger and chilli. To finish off put the coriander in the soup. Finish off with fresh mint to your own taste, now it is absolutely crying out for chunks of good bread. Mmmmmm.

Julia687

28th Sep, 2016

5.05

Really delicious and easy soup! To play up the Moroccan flavors I used 1 teaspoon of ras el hanout and then reduced the cumin to 1 teaspoon (since there is already a bit of cumin in ras el hanout). I also added a pinch of cayenne for a little bit of heat. I loved the flavors and will definitely make this again.

ordonnel

19th Sep, 2016

5.05

Very light and tasty. Will definitely make again.

Strawberrysquash0

1st Mar, 2016

5.05

I've made this soup a couple of times now and it gets better every time. I used more garlic than stated and used Kidney and Soya Beans instead of Broad Beans. I also left out the celery. I blitzed all the ingredients as I'm not a fan of chickpeas so it was an easy way to hide them - it makes a thick soup this way but it's filling and very tasty. This is a firm favourite to give our cholesterol-friendly diet a big boost thanks to the beans and chickpeas. Thank you :-)

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